Recipe – Baked Fish with Vegetables

I was thinking that if I take pictures of my scenery wherever I ran, it will motivate me to change my routes from time to time (I get bored running the same route all the time).

To change things up. To be in the moment and appreciate each run and really see the beauty around me.

So these are some snapshots during my early morning runs.

I love succulents. I think they are pretty even though they don’t have any flowers and are pretty much ignored most of the time. Oranges –> I’m so tempted to pick them and make fresh juice.

I’m excited to run at the beach this summer and see what beautiful things awaits me there 🙂

Summer nights at Disneyland has begun. The summer crowd is definitely ramping up but we are still able to go on a few rides and watch the fireworks show if the lines are too long.

I love finding different angles and taking pictures of the same ol’ things, so I was happy watching the fireworks from the spot above because it illuminated everything.

Speaking of changing things up around here, I found a new baked fish recipe that I love.

It’s obvious from the food we eat that we love fish. But we don’t really make a lot of effort to prepare them in different ways. I like grilling them the best, because I love that smoke flavor it brings but with all the fish supply we have on hand, it would be best to try different recipes.

What I love about this recipe is how easy it is. As long as the fish is thawed ahead of time and you have vegetables in your refrigerator, then you can make this dish on a weeknight.

You can even make it more fancy by using fresh herbs from your garden, which I did. But I am sure dried herbs will be fine too.

If you love vegetables, then you can put as much as you want(I will add more spinach next time). They will wilt during baking anyways, so you end up with half the size of the raw vegetables you put in.

Wrap the whole package in foil.

Bake it.

When it’s done, you will have a moist, juicy, very fragrant dish that is light and healthy.

Serve it on a bed of rice and more vegetables and you have yourself a healthy dinner 🙂

Check the fish over and remove any pin bones. Divide it into two equal portions.

Lay out two sheets of aluminum foil, each about 12-14 inches long. Pile a large handful of baby spinach leaves in the middle of each piece of foil. Lay one fish fillet on each bed of spinach. Season generously with salt and pepper.

Lay a few slices of onion over the top of each fillet and scatter the cherry tomatoes on and around the fish. Lay two sprigs of thyme over top. Give each packet a squeeze of lemon and a drizzle of olive oil (or a pat of butter).

Fold the sides of the foil inwards around the fish. Then fold in the top and bottom of the foil and pinch them closed, creating a neat package. Set them side-by-side on a baking sheet and bake for 18 to 22 minutes, until the fish is opaque.

Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.

Next time, I am going to play around with the flavors and try making it with sesame oil and soy sauce. I think it’s going to be delicious.

I’m going to have to try this recipe because I can never find a recipe that I love when making fish at home. I tend to get my fish intake in when eating out but I’d love to learn to cook it really good!

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